jimswside wrote:

boudreaulicious wrote:

jimswside wrote:had to light a match under some laid back California ass today. finally got my garnish shipped this afternoon, now Fed-Ex needs to do their job to get it to Martucky by tomorrow.

and...still no beans! Looks like I'll be making Red Beans & Rice with cranberry beans at midnight tomorrow...

doh...

knowing you you will knock it out of the park.

Was so looking forward to trying the Camellia beans though...bummer. My luck they'll show up with the rest of you at noon on Saturday in which case everyone is getting a red bean goody bag

Just found out my +1 has to work Saturday. I'm still bringing everything, just wanted to give an update in case someone else can make it at the last minute.

cabrito wrote:Just found out my +1 has to work Saturday. I'm still bringing everything, just wanted to give an update in case someone else can make it at the last minute.

Thanks cabrito--you'll definitely have to take home some goodies! We added a few extra folks figuring a few might drop out here or there so we'll definitely still have a full house! But if anyone is reading this and wants to stop by, just let me know.

I'm sorry for your loss, b'licious, but I'm sure you'll do justice to those cranberry beans.

Jimswside, you've got me salivating at the prospect of your special garnish!

Just got back from the store with a prosciutto bone and smoked turkey wing for the collards. Also turnip & mustard greens for the veg version.

Can't wait to meet everyone for the afternoon of eating!

boudreaulicious wrote:


Was so looking forward to trying the Camellia beans though...bummer. My luck they'll show up with the rest of you at noon on Saturday in which case everyone is getting a red bean goody bag

Are you using the Cook's Illustrated recipe?

pairs4life wrote:

boudreaulicious wrote:


Was so looking forward to trying the Camellia beans though...bummer. My luck they'll show up with the rest of you at noon on Saturday in which case everyone is getting a red bean goody bag

Are you using the Cook's Illustrated recipe?

Using my own...which, of course, is an amalgam of others'
I don't have the CI recipe--would love to see it if you can direct me to it. I'm not a subscriber.

Unfortunately, did not have much luck with crawfish, so my pies will be shrimp.
Just finished making the filling. Did the dough yesterday. Debating whether I should finish up tonight or go to bed.

Jen,

My girls are going to go to a schoolmate's birthday party instead of eat a bunch of Cajun food. Go figure! Oh well I will still be in attendance with BBQ SHrimp fixin's. To go container's, Ipod and dock station with New Orleans music, and some Abita Turbodog's. Sorry for the late cancel....

Danny

No problem Danny--sorry they can't make it. Does that mean Annie's dessert is a no-go (not a problem--I'm just making place cards for the dishes so that people know what's what).

See you tomorrow!

jen

cabrito wrote:Just got back from the store with a prosciutto bone and smoked turkey wing for the collards.

sounding great....

Should we bring recipes?
Is there wiggle room for my adult daughter to join me if she wants to?

boudreaulicious wrote:Attendees:

Boudreaulicious--Red beans & rice w/andouille sausage
Sean--Gumbo
Petite_Gourmande--beverages (Sazerac cocktails and beer)
Jimswide: Shrimp and Tasso pasta
irisarbor--Jambalaya
gjdad--Cajun gumbo
jygach--Shrimp pies
lougord99--chicken and dumplings and home-smoked Andouille
cabrito--greens w/ and w/o meat and chocolate meringue pie
bean--Bananas Foster cupcakes
Jean Blanchard + 1--cornbread and either a cajun cabbage casserole (with lots of bacon) or cajun meatloaf
Pairs4life--Prudhomme Family NA Anisette
jhawk--New Orleans BBQ shrimp
Leek +1--Chesapeake Bay Crab Soup
LauraS--Shrimp Creole, Pecan Pralines (maybe)
Cathy2 + 2--Cake from Southern Cakes, Benne wafers
AnotherMike--Drinks: Tchoupitoulas Sipper and beer

am I counting correct, 21 people?

I just want to make sure how many portions to plan for.

irisarbor wrote:Should we bring recipes?
Is there wiggle room for my adult daughter to join me if she wants to?

Yes and Yes

jimswside wrote:

boudreaulicious wrote:Attendees:

Boudreaulicious--Red beans & rice w/andouille sausage
Sean--Gumbo
Petite_Gourmande--beverages (Sazerac cocktails and beer)
Jimswide: Shrimp and Tasso pasta
irisarbor--Jambalaya
gjdad--Cajun gumbo
jygach--Shrimp pies
lougord99--chicken and dumplings and home-smoked Andouille
cabrito--greens w/ and w/o meat and chocolate meringue pie
bean--Bananas Foster cupcakes
Jean Blanchard + 1--cornbread and either a cajun cabbage casserole (with lots of bacon) or cajun meatloaf
Pairs4life--Prudhomme Family NA Anisette
jhawk--New Orleans BBQ shrimp
Leek +1--Chesapeake Bay Crab Soup
LauraS--Shrimp Creole, Pecan Pralines (maybe)
Cathy2 + 2--Cake from Southern Cakes, Benne wafers
AnotherMike--Drinks: Tchoupitoulas Sipper and beer

am I counting correct, 21 people?

I just want to make sure how many portions to plan for.

Might be 22 (and I assumed you are now solo since Danny's family isn't coming but if that's incorrect, just let me know--would still love to see them.)

Sorry I am also bringing a peanut butter fudge from Chef Donald Link's book Real Cajun and a Red Velvet cake.

jhawk1 wrote:Sorry I am also bringing a peanut butter fudge from Chef Donald Link's book Real Cajun and a Red Velvet cake.

oh baby!!

Ah, if we've got an iPod dock I'll bring some music too.

irisarbor wrote:Should we bring recipes?

We should bring recipes and I am bringing my favorite cookbooks. Would like to see what others are cooking out of.

leek wrote:Ah, if we've got an iPod dock I'll bring some music too.

Great idea, I just got the soundtrack from Treme..

and....of course the beans arrived after I picked up Matt's stash!! Getting started now!

ingredient list complete. Package from Cali arrived this afternoon, grabbed the 13-15/lb. monster shrimp @ RD, also got a 5# bag of mudbugs(not happy with these). Chunks of tasso I made a few weeks ago are defrosting in the fridge.

Prep will be done tomorrow am before the short trek into the city.

boudreaulicious wrote:

jhawk1 wrote:Sorry I am also bringing a peanut butter fudge from Chef Donald Link's book Real Cajun and a Red Velvet cake.

oh baby!!

Second that "oh baby"

Jen,

Just a reminder that I will need to use your oven. 375 for about 25 minutes.
Thanks!

Jen:

I know I'm getting this in late (blame Dank-Haus), but it should be pretty easy: I'm looking for a flat surface to frost.

This 'tasting' is sounding pretty seriously good.

bean wrote:Jen:

I know I'm getting this in late (blame Dank-Haus), but it should be pretty easy: I'm looking for a flat surface to frost.

This 'tasting' is sounding pretty seriously good.

Plenty of granite at your disposal

Looking forward to hearing about the class--wanted to do it but had a conflict.

jygach wrote:Jen,

Just a reminder that I will need to use your oven. 375 for about 25 minutes.
Thanks!

will pre-heat for you prior to arrival!

HI,

I baked a fresh apple cake with a brown sugar glaze, which seems to evoke a taffy apple.

I consulted with pairs4life on Benne wafer recipes, because I found both sweet like a cookie and unsweet like a cracker. She was familiar with the sweet, though she challenged me to make the unsweet. I went with the Edna Lewis and Scott Peacock recipe, which I recognized with pie crust with sesame seeds with sea salt sprinkled on top.

The other recipes found and not used:

http://www.epicurious.com/recipes/food/ ... ers-100569

http://dining.discoversouthcarolina.com ... afers.aspx

http://www.kingarthurflour.com/recipes/ ... ers-recipe

See you later today!

Regards,

I think I can keep soup warm in my crock pot, but it might be easier to transport in a soup pot. Jen, is your stovetop or your counter near a plug more crowded?

leek wrote:I think I can keep soup warm in my crock pot, but it might be easier to transport in a soup pot. Jen, is your stovetop or your counter near a plug more crowded?

Counter is fine--stove top is pretty maxed. i have a crock pot you can dump into though if you don't want to lug yours.

Have a great time all!


dan